My brother’s friend Cameron described to me a fantastical breakfast phenomenon he once imagined, called a “Breakfast Meatloaf”. I took on his dream as if it were my own and created this absolutely GD delicious breakfast meatloaf, using my maple-sage pork sausage recipe, combined with a goodly helping of vegetables, stuffed with hard boiled eggs, and drizzled with a spicy maple glaze. WHAT?
One of the best things about this (besides it being completely delicious and I want some more right now) is that you can make it ahead of time, cool it, slice it, and store it in the fridge for a few days. Like most meatloaf, it’s perfectly fine eaten cold (I’m not the only one, right?) and absolutely kick ass reheated in a pan with some butter to get some crispy lil bits all over it, then snuggled into some hearty bread slices — maybe with tomato, ketchup, more Sriracha — and eaten on the run or not. By “on the run” I mean, on the run from the law, obviously. Breakfast meatloaf sammy would make a great traveling lunch to send along with your friend who stopped by your house for aid while eluding the cops!
For a demonstration of making pork sausage and breakfast meatloaf, peep this video:
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1 tablespoon maple syrup (plus another for the glaze, below)
- ½ teaspoon paprika
- 1 raw egg
- ½ cup diced onion
- ½ cup diced bell pepper and/or jalapeño
- 1 carrot, grated
- 2 tablespoons minced parsley
- 2 boiled eggs, peeled
- Few leaves spinach
- Glaze (optional):
- 1 tablespoon maple syrup
- 1 teaspoon Sriracha sauce
- Set oven to 350ºF.
- Combine pork with seasonings, salt through paprika. Mix well with your hands.
- Add raw egg, onion, peppers, carrot, and parsley and combine well.
- Spread half the pork mixture out on a baking sheet, forming an oval about 6" long x 4" wide x 1" thick.
- Wrap a couple of spinach leaves around each boiled egg.
- Cover each egg/spinach with half the remaining pork mixture.
- Lay the pork covered eggs down on your pork oval, lengthwise. Shape the now-weirdly-rounded loaf into a regular meatloaf shape.
- Bake 30 minutes